I love soup! We are big soup eaters, here at StoneGable. I found this original recipe on a Weight Watcher’s site. It looked wonderful. And is zero smart points! Oh yum! But I am not one to give up flavor for a couple points. So I added a little of this and roasted a tad of that and the difference was A-MAZING! It’s no longer zero calories, but it’s very very very lo cal and so so delicious! Even if you don’t like squash, you will want to give this a try! Roasted Butternut Squash Soup is that good!
I’m such a soup lover! But the soups I make must be scrumptious, delicious and so worth eating! And this one is!!!! To see the zero smart point version of this soup, click HERE.
To add more flavor, I roasted the butternut squash and onion in 1/2 Tbs of olive oil. This is an extra step, but it makes such a difference!!!!! And I used chicken broth instead of vegetable broth. Gotta love a little chicken flavor!
Here’s a soup worth making…
- 12 oz. uncooked butternut squash, peeled and cut into 1 inch chunks
- 1 large yellow onion, quartered
- 1/2 TBS olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups chicken broth
- 1 apple, cut, cored and cut into 1 inch pieces
- 1/8 tsp, fresh ground nutmeg
- 1/2 cup milk
- 4 strips bacon, cooked and bumbled for topping, optional
- Preheat oven to 400 °.
- Put the butternut squash and onions on a baking sheet. Drizzle with olive oil, salt and pepper and toss.
- Roast until lightly browned, about 25 minutes.
- Meanwhile, put chicken broth into a dutch oven and bring to a simmer. Add the apple and simmer until the apple is soft.
- Add the roasted butternut squash, onions and nutmeg and cook an additional 10 minutes.
- Remove from heat and puree with an immersion blender until smooth.
- Add milk, stir and heat until hot.
- Add crumbled bacon and serve.
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